TO ALL ENLISTED : PERILLA LEAVES FOR EXTRA OMEGA 3 FATTY ACIDS :

https://m.youtube.com/watch?v=s_Ac9SbYxLE

CREATE THESE INTO THE CHIMICHURRI SAUCES, ESPECIALLY FOR LAMB MINT SAUCES.

JUST ADD PERILLA LEAF PESTO INTO THIS :

https://saltpepperskillet.com/recipes/lamb-chops/

CARAMELIZED SHALLOTS :

https://leitesculinaria.com/7271/recipes-barefoot-contessa-caramelized-shallots.html

https://healthyrecipesblogs.com/caramelized-shallots/

https://www.howsweeteats.com/2016/11/sweet-potato-galette-caramelized-shallots/

https://www.katiebirdbakes.com/fresh-corn-cakes-with-caramelized-shallots-tomatoes/

CHANGE THE GALETTES, CREPES, CORN CAKES, BREADS TO ZUCCHINI LATKE HYBRIDS, AS IT HAS TO LOOK LESS LIKE HIGHLY PROCESSED FOODS.

ADD IN MORE CRUNCHY TEXTURES TO IT.

REMEMBER, GO BEAN-FREE, FOR GOUT, AND THE SEVERE ALLERGIES TO FAVA BEANS, WHICH MOST MEDITERRANEAN PEOPLE HAVE.

http://organicfoodguy.com/?p=212